Green chicken tortilla soup

CHICKEN

4 chicken thighs

2 teaspoons Fiesta Blend

1 teaspoon salt

1 tablespoon olive oil

1/2 tablespoon canola oil

STARTING THE SOUP!

1 onion - chopped

1 teaspoon salt

1 teaspoon Fiesta Blend

2 poblano pepper - charred, peeled and chopped

4 cloves of garlic - chopped

1 can of Rotel (you can find this on the canned vegetables pile at the grocery store next to the canned tomatoes)

4 cups chicken broth

1 can Green Las Palmas sauce

6 corn tortillas chopped

1/2 cup fresh or frozen corn

Olive oil (for sautéing )

TOPPINGS:

• avocado

• cilantro

• sour cream

• jalapeno

• lime wedges

1. First season the chicken with the Fiesta Blend and salt.

2. Heat large Le Creuset pot or a bottom heavy stock pot on medium high heat and add olive oil and canola oil.

3. After 30 seconds, add the chicken skin side down and sear for 5 minutes or nice and browned on each side.

4. Remove the chicken thighs and set aside. Add the onion, garlic and poblano peppers to the stock pot and season with 1 teaspoon of salt and 1 teaspoon of Fiesta Blend. Saute on medium low heat for 5 minutes.

5. Next, add in the can of Rotel, the chicken broth and the Las Palmas Green sauce and add the chicken back to the soup.

6. Bring it up medium high heat and add in the tortilla pieces. Once soup begins to bubble, lower the heat to simmer for 20-25 minutes.

7. Add in the frozen corn and pull out the chicken to shred. Add the shredded chicken back in. Let that cook for another 2-3 minutes until the corn is cooked and serve with your favorite goodies on top!

I like to top it with cilantro, sour cream, avocado and lime!

And always with a little love + salt.